Ingredients

Rinse the blackberries. Mash or liquidise them. Put the berries and jelly sugar in a saucepan and bring to the boil. Whip the double cream with the jelly sugar and vanilla sugar until firm.

Pour two teaspoons of egg liqueur in each of four glasses. Distribute the mashed or liquidised blackberries between the glasses. Top with double cream and garnish each glass with a blackberry. Serve immediately.

The same recipe can be made with other berries, such as blackcurrants or blueberries.